Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Puckett Estate in Irving, Texas in 1990.

Ingredients Edit

Directions Edit

  1. Peel, dice and boil potatoes in salted water for 10 minutes.
  2. Drain and let cool.
  3. Cut onion in half lengthwise and then chop it into very thin half moons.
  4. Put chopped onion in a bowl and knead with 1 teaspoon salt until soft.
  5. Rinse salt off the onion and mix all the ingredients in a big bowl.

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